Pan-seared Sea Scallops Recipe

Prepare and sweat vegetables

Melt 2 tbs unsalted butter in a medium saucepan over medium heat. Add the diced onion, sliced leek, and smashed garlic. Sweat gently until translucent and soft, about 6–8 minutes, stirring occasionally so they do not brown.

Add artichokes and deglaze

Add the roughly chopped Jerusalem artichokes to the pan, stir to combine, and cook 3–4 minutes. Pour in 1/4 cup dry white wine to deglaze, scraping up any fond. Cook until the wine has mostly evaporated, about 2 minutes.

Simmer the bisque

Add 3 cups of chicken or vegetable stock, the thyme sprig, and bay leaf. Bring to a gentle simmer, reduce heat to medium-low, cover, and simmer until the artichokes are very tender, about 20–25 minutes.

Blend and finish

Remove thyme and bay leaf. Use an immersion blender (or transfer in batches to a blender) and purée until very smooth. Return to the saucepan, stir in 1/2 cup heavy cream, and season with 1 tsp salt and 1/2 tsp black pepper. Warm through over low heat, taste and adjust seasoning. Keep the bisque warm on the lowest heat while you sear the scallops.

Peel, core and finely dice the apple into a brunoise (about 2–3 mm dice). Toss the apple brunoise with 1 tsp fresh lemon juice to prevent browning and to brighten flavor. Keep refrigerated until plating.

Place 1/2 cup crème fraîche into a small bowl. If desired, whisk briefly to soften and season lightly with a pinch of flaky sea salt and a tiny grind of black pepper. Reserve at cool room temperature or chilled.

Prepare scallops

Pat the scallops very dry with paper towels. Remove the small side muscle if present. Season both sides lightly with the fine sea salt (about 1 tsp total across all scallops) and 1/2 tsp freshly ground black pepper. Let sit at room temperature for 5 minutes while you heat the pan.

Heat pan

Place a heavy skillet or sauté pan over high heat until it is very hot (2–3 minutes). Add 1 tbs neutral oil and swirl to coat. Add 2 tbs unsalted butter and let it melt and foam; watch closely so butter does not burn.

Sear scallops

Add scallops to the pan spaced evenly (do not overcrowd; sear in two batches if necessary). Press down lightly so they make full contact with the pan. Cook undisturbed for 1¾–2 minutes until a deep golden crust forms. Flip and cook the other side about 1–1¼ minutes until opaque through the center but still tender. Baste with the foaming butter during the last 30 seconds for added flavor.

Finish and rest

Remove scallops to a warm plate. Squeeze the juice of about half a lemon over the scallops, then tent loosely with foil to keep warm while plating.

Ladle 3/4 cup (about 180 ml) of the warm Jerusalem artichoke bisque into each shallow bowl, creating a smooth pool in the center.

Place 3 scallops in each bowl on top of the bisque (for 12 scallops total yields 4 servings). Arrange them attractively in a triangle or line.

Spoon a small quenelle or 1 tbs dollop of crème fraîche beside the scallops, or use a small spoon to make a neat dot. Scatter about 1–1 1/2 tbs of the apple brunoise near the crème fraîche and a few pieces on top of scallops for contrast.

Finish with a light drizzle (about 1/4 tsp per plate) of extra virgin olive oil, a few microgreens or chopped chives, and a pinch of flaky sea salt over the scallops. Serve immediately.